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Southern Pecan Pie (+Video)

This family favorite Southern Pecan Pie is made with butter, dark corn syrup, a touch of cinnamon, and of course, pecans! Decadent and delicious!

A CLASSIC SOUTHERN PIE

If you’re anything like me, you know that no meal is truly complete without a sweet ending. And when it comes to classic comfort desserts, few things can rival the rich, gooey goodness of a pecan pie. Whether it’s a special occasion or just a hankering for something sweet, this pecan pie recipe has got you covered. So, roll up your sleeves, preheat that oven, and let’s dive into southern pecan pie perfection!

a slice of southern pecan pie on a white plate and topped with a scoop of ice cream.

FREQUENTLY ASKED QUESTIONS:

What is the best pie crust to use?

Lucky for us, you can get really tasty frozen pie crusts and refrigerated pie crusts these days. But, if you wanna do it all up from scratch, use your favorite pie crust recipe or maybe try my Wham Bam Pie Crust recipe.

Isn’t corn syrup the same as high fructose corn syrup?

No. Corn syrup is not the same as high fructose corn syrup. I often get asked about substitutes for corn syrup because the two are often confused for each other. They are both made from cornstarch but corn syrup is 100% glucose while High Fructose Corn Syrup has had some of the glucose converted to fructose. High fructose corn syrup is what is usually used in soft drinks (source: sugars.com).

Why does my pie still see jiggly after baking?

The pie will still be a little jiggly when you pull it out of the oven. It will continue to get more firm and continue to bake slightly even after you remove it from the oven

Why do you use dark corn syrup when other recipes use light corn syrup?

I think the dark corn syrup adds a deeper, richer flavor. It’s not so sweet that you think you might break a tooth. However, you can substitute with light corn syrup if it’s all you have or what you prefer to use.

Why do you add cinnamon?

The touch of ground cinnamon is that little ingredient that really brightens the other flavors up a bit. I think it sets it apart from other pecan pie recipes (like the dark corn syrup does as well). If you are not a fan of cinnamon then just leave it out.

What do you mean by “beaten eggs”?

For those of you who may be new to baking, when a recipe calls for beaten eggs, that means you need to whisk (or use a fork) the eggs together before adding them to the batter. This just helps the eggs to better incorporate into the rest of the batter.

Corn syrup is so sticky, I have a hard time getting it out of the measuring cup.

To easily measure and pour corn syrup, spray a little nonstick cooking spray in your measuring cup first. This will allow the sticky corn syrup to easily glide out of your measuring cup (works great for peanut butter and molasses too!)

I always seem to burn the pecans on top, any tips?

Don’t overtake, even when the pie still seems a little bit jiggly. They will taste bitter and ruin the taste of the pie. If necessary, cover the pie with some aluminum foil to continue baking without burning.

How do I store leftovers?

Leftovers can be stored (covered) on the counter for 2 days, in the refrigerator for up to 5 days and can be frozen for up to 3 months (cover and wrap well to protect against freezer burn.)

a slice of pecan pie being removed from the rest of the pie.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • frozen pie crust – you can also buy a refrigerated pie crust and use your own pie pan or you can make your own.
  • chopped pecans – don’t really like nuts but like the flavor of a pecan pie? Try using chopped pretzels (about 1 1/2 cups).
  • eggs – try to allow these time to come to room temperature. They will blend into the mixture better.
  • sugar – standard granulated sugar.
  • salted butter – it might seem strange to use salted butter but pecan pie is a very sweet pie and this helps cut a little bit of that overall sweetness.
  • dark corn syrup – light corn syrup can be substituted (see my FAQ’s above).
  • ground cinnamon – I mentioned this earlier but this is optional.
  • vanilla extract – I’m not super picky about vanilla extract to be honest. I know some folks swear but making your own or using only Madagascar but honestly, I think regular baking vanilla works just fine. I’ll leave that up to your preferences.
refrigerated pie crust, chopped pecans, eggs, sugar, salted butter, dark corn syrup, ground cinnamon, vanilla extract.

HOW TO MAKE SOUTHERN PECAN PIE:

Preheat oven to 350F degrees. Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or, if you are using the Wham Bam Pie Crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling. I like to put my pie on a baking sheet to make it easier to put in and take out of the oven since there aren’t any handles on it. But if you are using your own pie pan, you can skip that step.

frozen pie crust on a baking pan.

In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined. 

eggs, sugar, melted butter corn syrup and cinnamon in a bowl with whisk.

Place the pecans into the bottom of your pie crust. 

pecans in the bottom of the pie crust.

Then pour the filling on top of the pecans. You’ll notice that the pecans will float to the top.

pecan pie filling mixture poured on top of pecans in pie crust.

Bake for about 45-50 minutes. Around the 20 minute mark, you may want to add some aluminum foil on top of the pie and around the edges of your pie crust to keep it from getting too browned. Oven times do vary, but basically, the middle of the pie should be just a little jiggly and the center will puff up a bit.

fully cooked pecan pie on a wooden surface.

Allow to cool then slice and serve all by itself or with a scoop of ice cream on top!

pecan pie with a slice removed from the rest of the pie.

CRAVING MORE RECIPES?

Originally published: May 2012
Photos updated and republished: October 2023

Southern Pecan Pie recipe from The Country Cook.

Southern Pecan Pie (+Video)

The Best Southern Pecan Pie is made with a flaky pie crust, real butter, dark corn syrup, a touch of cinnamon and fresh pecans.
4.93 from 28 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Ingredients

  • 1 (9-inch) frozen pie crust (or refrigerated pie crust, or make your own)
  • 3 large eggs, beaten
  • ½ cup white granulated sugar
  • 3 Tablespoons salted butter, melted
  • 1 cup dark corn syrup
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ cups chopped pecans

Instructions

  • Preheat oven to 350F degrees.
  • Take 1 (9-inch) frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. I like to put the crust on a baking sheet to make it easier to remove it from the oven after it is baked.
    pie crust on a baking sheet.
  • In a medium bowl, whisk together 3 large eggs, beaten, 1/2 cup white granulated sugar, 3 Tablespoons salted butter, melted, 1 cup dark corn syrup, 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla extract until thoroughly combined.
    eggs, sugar, cinnamon melted butter and brown sugar in a mixing bowl.
  • Place 1 1/2 cups chopped pecans into the bottom of the pie crust.
    pecans in the bottom of a pie crust.
  • Then pour the filling on top of the pecans.
    pie filling mixture poured over pecans in pie crust.
  • Bake for about 45-50 minutes. Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown.
  • Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit.
    fully cooked pecan pie on a wooden surface.
  • Allow to cool then slice and serve!
    a slice of southern pecan pie on a white plate and topped with a scoop of ice cream.

Video

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • Don’t over-bake. You don’t want burnt pecans on top. They will taste bitter and ruin the taste of the pie. If necessary, cover the pie with some aluminum foil soy it can continue baking without burning.
  • The pie will still be a little jiggly when you pull it out of the oven. It will continue to bake slightly even after you remove it from the oven.
  • Leftovers can be stored (covered) on the counter for 2 days, in the refrigerator for up to 5 days and can be frozen for up to 3 months (cover and wrap well to protect against freezer burn.)
Course: Dessert
Cuisine: American

Nutrition

Calories: 652kcal | Carbohydrates: 81g | Protein: 7g | Fat: 36g | Sodium: 306mg | Fiber: 3g | Sugar: 61g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




75 Comments

  1. 5 stars
    First time making pecan pie – came out great and I’m so proud of myself. I wanted to practice before Thanksgiving ha! Thank you!

  2. 5 stars
    This is my third year using this recipe! My family asks me to make this pie for Thanksgiving and Christmas. It really is a great pie and crazy simple to make. Everyone absolutely loves this pie.

  3. 5 stars
    OMG this Pecan Pie is really really good!!! My family is from Louisiana and my grandmothers, aunts & mom always made the best tasting Pecan Pies. I’ve been searching for a Pecan Pie recipe that was at least half as tasty as theirs but to no avail. Until I came across yours. Just reading the recipe and looking at the picture made me think this could be the one. And yes I was absolutely right, it is! It reminds me of the great pecan pies I grew up eating. I baked one for my sister. And it brought her to tears because she thought I had found my grandmother’s recipe. Thank you so much for sharing this recipe. It is now my only go to recipe for pecan pie!

  4. 5 stars
    AWESOME PIE! I made it for our community Thanksgiving and got rave reviews…but some did not like the cinnamon. I decided to make it again for our family Thanksgiving, leaving out the cinnamon, and it was absolutely wonderful!!

    HOWEVER after looking at recipes for PECAN BARS, I decided to forego the pie, and make pecan bars. OMG!! They were soooo amazingly good, I WILL ALWAYS MAKE BEST SOUTHERN PECAN PIE BARS!

    I used my regular recipe for 2 single crust pies, and just pushed all the the crust dough into a parchment lined cookie sheet, 15 x 10. I baked this at 350 for 15 minutes, and then topped it (while warm) with 1-1/2 recipes of your Best Southern Pecan Pie filling. I baked this for 25 minutes more.

    Consider PECAN BARS-easier to make, watch them disappear!

  5. Can I use molasses instead of corn syrup cause its all I have an it wasn’t cheap only used it once for wings I found a recipe on?

  6. This is the same recipe I’ve been using for years that I got out of the Fort Worth Star-Telegram. Except for the cinnamon. That sounds intriguing! I’ll have to try it.

      1. With the exception of the cinnamon,this recipe has been in my family for 125 years. Easiest pie in the world to make.

  7. 5 stars
    I’m a novice (guy) pie maker. I love pecan pie and gave this one a whirl. I have a compulsion, according to my wife, to change recipes. I didn’t have dark corn syrup. I had light, though- so I went with a 75/25 blend of light corn syrup/ molasses. It was AWESOME, everyone raved and that pie dissapeared quicker than a whistle and a wink. Will be doing this one time and again, so easy, and it’s a beautiful pie- what’s NOT to like? I’ve always enjoyed reading your recipes, the great info mixed with a little downhome storytelling is a powerful good combination. Keep on keepin’ on, you’re one of my very few go-to sources for great recipes!

  8. 5 stars
    I made this for Thanksgiving (2018). I’d never made a pie before. Everyone loved it. Sonic you’re here for feedback, I just came back to make it again for a family dinner tomorrow. This recipe is so easy and it is delicious!

  9. I’m going to be making this today. Can I use pralines instead of regular pecans? I’m worried about it getting too sweet.

    Thanks!